Ingredients
Scale
- ½ cup reduced-fat sour cream
- 3 tablespoons salsa
- 1 tablespoon lime juice
- ¾ teaspoon ground cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 6 cups chopped romaine lettuce
- 2 cups halved cherry tomatoes
- 2 cups chopped or shredded cooked chicken
- 1 cup corn kernels
- 1 cup canned black beans, rinsed
- ⅓ cup slivered red onion
- ¼ cup shredded Colby Jack cheese
- Lime wedges for serving (optional)
Instructions
- Whisk sour cream, salsa, lime juice, cumin, garlic powder, onion powder, salt and pepper together in a large bowl.
- Add lettuce, tomatoes, chicken, corn, black beans and onion; toss to coat well.
- Divide among 4 plates and sprinkle with cheese.
- Serve with lime wedges, if desired.
Notes
- Store leftovers in an airtight container for up to 3 days.
- For extra protein, add more cottage cheese.
- Adjust spice levels by increasing or decreasing salsa and cumin.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Low Fat
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 65mg